0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:10And it's here that I love to cook delicious meals
0:00:10 > 0:00:13for my nearest and dearest.
0:00:13 > 0:00:14- ALL:- Cheers!
0:00:16 > 0:00:21There is no better way to celebrate everything good in life...
0:00:21 > 0:00:24than sharing some great food...
0:00:24 > 0:00:26with the people you love.
0:00:27 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:32 > 0:00:34These are my home comforts.
0:00:44 > 0:00:49Like most people, my greatest battle in the working week is with time.
0:00:49 > 0:00:52There just never seems to be enough of it.
0:00:52 > 0:00:54But over the years, I have learnt the secrets of
0:00:54 > 0:00:58getting great-tasting food on the table quickly.
0:00:58 > 0:01:00I'm going to show you some recipes that are guaranteed to
0:01:00 > 0:01:02make your midweek suppers a breeze.
0:01:04 > 0:01:08So, today, I'm turning up the heat on a fast tomato salad.
0:01:08 > 0:01:11People often look at me as if I'm a bit mad when I do this,
0:01:11 > 0:01:13but trust me, it works.
0:01:13 > 0:01:17A Chinese takeaway favourite is cooked against the clock.
0:01:17 > 0:01:22It's that quick. So simple. Probably a minute, two minutes in the pan.
0:01:22 > 0:01:24This is what makes this SO special.
0:01:24 > 0:01:27And who says that speedy suppers can't be romantic?
0:01:27 > 0:01:31Gennaro! 'They certainly get Gennaro Contaldo in the mood.'
0:01:31 > 0:01:34- If you was a woman, I would marry you.- Lucky me(!)
0:01:37 > 0:01:38But for my first dish,
0:01:38 > 0:01:42I'm giving a much-maligned classic a super-fast makeover.
0:01:42 > 0:01:45So many people look at this fella - the humble cauliflower -
0:01:45 > 0:01:48and just use it as a side order.
0:01:48 > 0:01:50But, in actual fact, it's great as a main meal,
0:01:50 > 0:01:53and I'm going to show you cauliflower cheese with a difference.
0:01:53 > 0:01:57Forget overcooked, stodgy school dinner cauli-cheese -
0:01:57 > 0:02:01this is my ultra-quick crispy-crumb twist on a classic,
0:02:01 > 0:02:04topped with syrupy, sweet pancetta.
0:02:04 > 0:02:07It takes longer to say it than it does to make.
0:02:07 > 0:02:10I think the key to this is the cooking of the cauliflower.
0:02:10 > 0:02:14Straight on the stove first of all. And get this water boiling.
0:02:14 > 0:02:17The key to this also is, people cut the cauliflower too small, so if you
0:02:17 > 0:02:21keep the florets quite large, they actually cook nice
0:02:21 > 0:02:24and sort of firm, as well. They don't break up,
0:02:24 > 0:02:28and you end up with this horrible mess in the bottom of your dish.
0:02:28 > 0:02:31Pop the florets into boiling water for roughly five minutes.
0:02:31 > 0:02:34While they cook, you can start your sauce.
0:02:34 > 0:02:37And for the basic sauce, we just use some butter,
0:02:37 > 0:02:40we use plain flour and milk.
0:02:40 > 0:02:43And the best way to do this, the speedy way,
0:02:43 > 0:02:45is to add the butter straight into the pan.
0:02:45 > 0:02:4845, 50g of butter maybe,
0:02:48 > 0:02:50and we are just warming this up first of all.
0:02:50 > 0:02:52One thing you do not want to be doing is boiling this.
0:02:52 > 0:02:54Because this is where people always go wrong
0:02:54 > 0:02:58when they are making a white sauce. It always goes lumpy.
0:02:58 > 0:03:02It should be nice and light. The best way to do that...
0:03:02 > 0:03:05is to use this. And these two.
0:03:05 > 0:03:08Because you will know straightaway if you add too much flour.
0:03:08 > 0:03:11It's going to go thick and really heavy.
0:03:11 > 0:03:15'Add the flour just as the butter is melted. Whisk in as you go.'
0:03:16 > 0:03:18You see, there is no lumps at this stage.
0:03:18 > 0:03:22And then, gradually, we add our milk.
0:03:22 > 0:03:26Some people will tell you to add warm milk, some people cold milk. For me,
0:03:26 > 0:03:30I like to add it cold. You can keep a much better eye on it.
0:03:30 > 0:03:33See, the minute I add this milk, watch what happens.
0:03:33 > 0:03:36It starts to thicken.
0:03:36 > 0:03:38Gradually add the milk, little by little.
0:03:38 > 0:03:44All the time keeping your eye on that cauliflower.
0:03:44 > 0:03:47'Once you have added the last of the milk, bring it gently to the boil.
0:03:47 > 0:03:49'Now for the topping.'
0:03:49 > 0:03:52The cheese I like to use is a Cheddar cheese.
0:03:52 > 0:03:56It is entirely up to you what cheese you want to put on for the top.
0:03:56 > 0:03:57If you grate it like that,
0:03:57 > 0:04:00it actually melts into the sauce much easier.
0:04:02 > 0:04:05Add it to the pan along with a spoon of Dijon mustard
0:04:05 > 0:04:07and a pinch of salt and pepper.
0:04:08 > 0:04:09You see how quick this is.
0:04:09 > 0:04:11Cauliflower cheese is one of
0:04:11 > 0:04:13the ultimate speedy suppers in my mind, really,
0:04:13 > 0:04:18but it's made in the same time as that cauliflower takes to cook...
0:04:18 > 0:04:20you've got the sauce done.
0:04:21 > 0:04:23This is now cooked nicely. It's not dropping to bits.
0:04:23 > 0:04:27It's certainly not how my poor nana used to do cauliflower.
0:04:27 > 0:04:29It used to take about two-and-a-half hours
0:04:29 > 0:04:31to get to Sheffield from my mum's house.
0:04:31 > 0:04:36And I reckon the cauliflower went on as we left the house.
0:04:36 > 0:04:38I don't think my nana ever plunged her cauliflower
0:04:38 > 0:04:41into a bowl of ice-cold water afterwards either,
0:04:41 > 0:04:44but I do, because it stops it cooking any further.
0:04:45 > 0:04:47Now, lay the florets into a baking dish,
0:04:47 > 0:04:50pour over the sauce and top with the remaining cheese.
0:04:52 > 0:04:53I know what people are thinking.
0:04:53 > 0:04:56They are thinking, "This is just cauliflower cheese.
0:04:56 > 0:04:58"I'm stood here watching this on TV - what is he doing?"
0:04:58 > 0:05:01It's not finished by a long way - watch.
0:05:01 > 0:05:04This is going to go under the grill, underneath there,
0:05:04 > 0:05:06for about two or three minutes.
0:05:06 > 0:05:09The same time now, we are then going to make this
0:05:09 > 0:05:12on a different level, on a different planet, this will be.
0:05:12 > 0:05:17So we get this nice and hot. What we are going to do is grab some brioche.
0:05:17 > 0:05:20This is a bread loaf made with butter really.
0:05:22 > 0:05:24It's just the best.
0:05:24 > 0:05:27MUFFLED: And you take this and you put it in the blender.
0:05:30 > 0:05:33'Once you have blended what is left of the brioche into breadcrumbs,
0:05:33 > 0:05:37'melt some butter into a frying pan and began to toast them.'
0:05:38 > 0:05:40If you're doing anything with veg
0:05:40 > 0:05:42and you want to really bulk something out,
0:05:42 > 0:05:45make it taste on a different level, little bit of brioche
0:05:45 > 0:05:49toasted off with some butter... makes things taste fabulous.
0:05:50 > 0:05:52And now...
0:05:52 > 0:05:55comes the best bit. Cos we're not finished yet.
0:05:55 > 0:05:58That's the crumb bit, the best bit is pancetta, which is
0:05:58 > 0:06:01like a cured Italian belly pork.
0:06:01 > 0:06:06It tastes amazing, we are producing it in the UK now, it is delicious.
0:06:06 > 0:06:09If you just pan-fry this in a nonstick pan,
0:06:09 > 0:06:12and pile it up in the pan as well.
0:06:14 > 0:06:16When the pancetta is golden and crispy,
0:06:16 > 0:06:18pour some maple syrup into the saucepan.
0:06:20 > 0:06:22Soak up all that lovely flavour in there.
0:06:26 > 0:06:29And then what we are going to do it just finish off and top
0:06:29 > 0:06:31our lovely cauliflower cheese.
0:06:33 > 0:06:35Ho-ho-ho!
0:06:35 > 0:06:38You have got these wonderful breadcrumbs,
0:06:38 > 0:06:40which you can put over the top.
0:06:42 > 0:06:46Which is made out of that delicious brioche, full of flavour.
0:06:46 > 0:06:49Take the bacon with that maple syrup and just drizzle it over the top.
0:06:51 > 0:06:53And of course, the best bit...
0:06:58 > 0:07:02I love cauliflower cheese, but this just takes it to another level.
0:07:02 > 0:07:06It's so quick, so speedy, the entire lot is done in about 15 minutes.
0:07:06 > 0:07:09The maple syrup, the crumbs, you just get different layers
0:07:09 > 0:07:13and textures in there. That is a proper dish.
0:07:13 > 0:07:16'I said this is definitely nothing like the old-school version,
0:07:16 > 0:07:18'so you can believe me when I tell you this, as well -
0:07:18 > 0:07:20'this is the tastiest and fastest
0:07:20 > 0:07:23'cauliflower cheese you'll ever eat.'
0:07:29 > 0:07:32Picking veg straight from my garden means I always have
0:07:32 > 0:07:33a quick supper to hand.
0:07:33 > 0:07:37And these freshly gathered flavours are unbeatable in any recipe.
0:07:39 > 0:07:41But you don't need a garden to get your hands on
0:07:41 > 0:07:43the freshest ingredients.
0:07:43 > 0:07:47Because there are a host of British food producers growing them for you.
0:07:49 > 0:07:53Gary Griffiths is more specialised than your average fruit grower.
0:07:53 > 0:07:58He and his family dedicate themselves entirely to producing just one thing.
0:07:58 > 0:08:00Tomatoes.
0:08:00 > 0:08:02Just name a variety
0:08:02 > 0:08:05and they are probably growing it in their market garden.
0:08:05 > 0:08:09The traditional San Marzano. It's good for cooking.
0:08:09 > 0:08:11Lemon Boys, that's a new introduction.
0:08:11 > 0:08:15This tomato is known as a Pineapple.
0:08:15 > 0:08:18Pineapple tomatoes are very exotic compared to the fruit and veg
0:08:18 > 0:08:22that Gary's dad sold years ago in his shop.
0:08:22 > 0:08:25But as a boy, Gary was inspired by seeing
0:08:25 > 0:08:27that simple produce being grown.
0:08:28 > 0:08:30When I was about 15 years old,
0:08:30 > 0:08:34I was invited down to the nursery for a day,
0:08:34 > 0:08:36and it was a fascinating experience.
0:08:38 > 0:08:42Just one year later, an opportunity came along to buy that very nursery.
0:08:42 > 0:08:45Gary jumped at the chance, despite his tender age.
0:08:47 > 0:08:50When I first started growing here, I was 16,
0:08:50 > 0:08:53and I grew a lot of different crops.
0:08:53 > 0:08:58I have grown runner beans outside, I have grown leeks in the winter,
0:08:58 > 0:09:02and then, many years later, we specialised in just tomatoes.
0:09:02 > 0:09:05We are growing 30 different varieties of tomatoes
0:09:05 > 0:09:06here on this site.
0:09:08 > 0:09:09There are hundreds of other varieties,
0:09:09 > 0:09:12and Gary travels the world in his quest to find them.
0:09:14 > 0:09:17This is one new variety that we have brought in this year,
0:09:17 > 0:09:19which is called Lemon Tiger.
0:09:19 > 0:09:21It is acidic to start with,
0:09:21 > 0:09:25with a strong tomato flavour coming through afterwards.
0:09:25 > 0:09:27It's almost two flavours in one.
0:09:28 > 0:09:32Gary grows his well-travelled tomatoes hydroponically -
0:09:32 > 0:09:33without any soil.
0:09:33 > 0:09:35The plants are grown in rock wool,
0:09:35 > 0:09:38spun out of molten basalt and chalk.
0:09:38 > 0:09:40A bit like candyfloss.
0:09:40 > 0:09:43All the water and nutrients the plants need are piped through it.
0:09:46 > 0:09:51That is a good root system. Lots of young roots.
0:09:51 > 0:09:53Holds the nutrients and water perfectly,
0:09:53 > 0:09:57and the plant is very, very healthy growing in this system.
0:09:57 > 0:10:00The plants might be getting 21st-century help at the roots,
0:10:00 > 0:10:05but up top, all the care is painstakingly done by hand.
0:10:05 > 0:10:08We have to do training of the plants every week,
0:10:08 > 0:10:14on approximately 16,000 plants. Regardless of weather conditions.
0:10:14 > 0:10:17And when it's extremely hot, it is hard work.
0:10:18 > 0:10:24Twist in the head... and remove the sideshoot growth.
0:10:24 > 0:10:29All of that energy will then be focused purely on one single stem.
0:10:29 > 0:10:34Well, that's one done, only 15,999 to go.
0:10:34 > 0:10:37I do enjoy the challenge of the job really.
0:10:37 > 0:10:41I think if I didn't enjoy it, I probably wouldn't be doing it still.
0:10:46 > 0:10:48In the 35 years Gary has been here,
0:10:48 > 0:10:52the tomato plants are not the only things that have grown.
0:10:52 > 0:10:54So has Gary's family.
0:10:54 > 0:10:59This business has my wife, my son, and at the moment,
0:10:59 > 0:11:01my daughter, working within the business, as well.
0:11:01 > 0:11:05So, each stage of the production, the packing
0:11:05 > 0:11:09and the distribution is overseen by a family member.
0:11:09 > 0:11:13Gary even delivers the tomatoes to the customers himself,
0:11:13 > 0:11:15to make sure they arrive in tiptop condition.
0:11:16 > 0:11:18And today, he's heading to
0:11:18 > 0:11:20the exclusive Goodwood Private Members' Club,
0:11:20 > 0:11:26where head chef Adie Howes loves to feature Gary's tomatoes on his menu.
0:11:26 > 0:11:28It is a pleasure to work with such fantastic produce
0:11:28 > 0:11:32such as the tomatoes that Gary supplies us with.
0:11:32 > 0:11:35We pride ourselves on using local ingredients
0:11:35 > 0:11:37with great provenance, and these completely fit the bill.
0:11:37 > 0:11:40We just keep them nice and simple and let them
0:11:40 > 0:11:41speak for themselves.
0:11:41 > 0:11:45It seems as though Gary's quest for the perfect tomato
0:11:45 > 0:11:46has definitely borne fruit.
0:11:51 > 0:11:54OK, I might not be quite as dedicated to tomatoes,
0:11:54 > 0:11:56but I do love growing and eating them.
0:11:58 > 0:12:01They are perfect ingredients when you want to rustle up something
0:12:01 > 0:12:05quickly, and this next dish is absolutely packed with them.
0:12:05 > 0:12:07# Ain't nothing like the real thing, baby. #
0:12:07 > 0:12:09The great thing about using fresh tomatoes,
0:12:09 > 0:12:11when they are bang in season,
0:12:11 > 0:12:13for speedy suppers - they're full of flavour -
0:12:13 > 0:12:16and because of that, you have to do so little to it.
0:12:16 > 0:12:19I'm going to do a simple little tomato tart with
0:12:19 > 0:12:22a burnt tomato salad. Sounds complicated, but it is so, so easy.
0:12:22 > 0:12:25The first thing we are going to use is some puff pastry.
0:12:25 > 0:12:27This is all-butter puff pastry.
0:12:27 > 0:12:30The reason for that is, it is full of flavour, again.
0:12:30 > 0:12:33What you mustn't use is the one that is made out of margarine.
0:12:33 > 0:12:34So roll this out.
0:12:34 > 0:12:37The thing about this tart is, you can actually freeze it.
0:12:37 > 0:12:39So once you have made the base -
0:12:39 > 0:12:42and you can make a few of these - you can pop them in the freezer
0:12:42 > 0:12:45and they freeze and cook from frozen really, really well.
0:12:45 > 0:12:48You can actually freeze them with the tomatoes on it.
0:12:48 > 0:12:51And then, just using a bowl, you can use a plate,
0:12:51 > 0:12:53we're going to cut out some discs.
0:12:53 > 0:12:58To create our little tartlets, it's really simple, this.
0:12:59 > 0:13:02I like to cut a little frame around the edge. To do that,
0:13:02 > 0:13:04put your finger against a table knife.
0:13:04 > 0:13:06You don't really want a chef's knife.
0:13:06 > 0:13:08otherwise it cuts all the way through the pastry.
0:13:08 > 0:13:11But you cut about halfway through the pastry,
0:13:11 > 0:13:15using your finger as a little thickness gauge of the frame.
0:13:16 > 0:13:20What this is going to do, it's going to rise separately to the inside.
0:13:20 > 0:13:24It's going to keep all the flavour of the tomatoes inside
0:13:24 > 0:13:27and allow none of the liquid to leak around the edge.
0:13:27 > 0:13:29Once you have made the pastry border,
0:13:29 > 0:13:33prick some holes in the base and brush with beaten egg.
0:13:33 > 0:13:35And now, for our tomatoes...
0:13:35 > 0:13:37I'm going to use two different types of tomatoes for this.
0:13:37 > 0:13:40Just your standard tomatoes, these are wonderful,
0:13:40 > 0:13:41that you get from the supermarket.
0:13:41 > 0:13:44But I am also going to use these, these are San Marzano tomatoes,
0:13:44 > 0:13:49these wonderful Italian-style tomatoes which just taste delicious.
0:13:49 > 0:13:51They are amazing for sauces,
0:13:51 > 0:13:53beautiful and sweet, they contain less seeds.
0:13:53 > 0:13:56These are the ones that I really like to grow at home in the garden.
0:13:56 > 0:14:00These are fantastic. But they also come in tins, they taste delicious.
0:14:02 > 0:14:05Slice the tomatoes thinly and grate some Gruyere cheese
0:14:05 > 0:14:06and lay over the pastry bases.
0:14:08 > 0:14:14The key to this is to keep all the cheese inside that framework.
0:14:14 > 0:14:16Because what will happen is, as that pastry cooks,
0:14:16 > 0:14:19the weight of the filling in the middle will stop it
0:14:19 > 0:14:22from rising, but the outside that you cut will release
0:14:22 > 0:14:27and hopefully trap in all that nice flavour of the fresh tomatoes.
0:14:27 > 0:14:31When you have covered both pastry cases, season with salt and pepper.
0:14:31 > 0:14:33You can also add some herbs.
0:14:33 > 0:14:36What I like is a lovely bit of fresh thyme.
0:14:36 > 0:14:38Because I grow this stuff in the garden,
0:14:38 > 0:14:41often in the summer you can chop the stalks all the way through.
0:14:41 > 0:14:43In the winter, you need to pull them off the stalks,
0:14:43 > 0:14:47because the stalks become a little bit woody.
0:14:47 > 0:14:49A little bit of oil on top.
0:14:49 > 0:14:51Keep it inside the framework again,
0:14:51 > 0:14:55and I have set the oven at about 210 degrees centigrade.
0:14:55 > 0:14:57That is about 420 Fahrenheit.
0:14:57 > 0:14:59And this is going to cook for about 12 to 15 minutes.
0:14:59 > 0:15:01If you're cooking these from frozen,
0:15:01 > 0:15:03they will every take about 15 minutes.
0:15:03 > 0:15:07While the tarts cook, I can get on with the side salad.
0:15:07 > 0:15:10Lay more tomatoes on a baking tray, along with thickly sliced
0:15:10 > 0:15:14red onion, and some would say controversially, a lettuce.
0:15:16 > 0:15:19I'm going to serve this tomato tart with a burnt salad.
0:15:19 > 0:15:21This really can taste fantastic.
0:15:21 > 0:15:24It's not just go and stuff an iceberg lettuce on a barbecue,
0:15:24 > 0:15:27it is basically just take your lettuce like this...
0:15:28 > 0:15:33Now, people often look at me as if I am a bit mad when I do this,
0:15:33 > 0:15:35but trust me, it works.
0:15:35 > 0:15:38Touch of veg oil over the top, and then a blowtorch.
0:15:38 > 0:15:40This is where you have got to go to a hardware store
0:15:40 > 0:15:42and get a proper blowtorch.
0:15:42 > 0:15:45No good with these fancy little cigarette lighter things -
0:15:45 > 0:15:49proper blowtorch. This comes free with a mask.
0:15:49 > 0:15:52And then we, basically, blowtorch the entire lot.
0:15:54 > 0:15:57What this does, it puts a lovely charred flavour,
0:15:57 > 0:16:00almost barbecued flavour, to these tomatoes.
0:16:00 > 0:16:02It is very, very different in a salad,
0:16:02 > 0:16:05but one that tastes really, really nice.
0:16:08 > 0:16:11We are not burning it, we are caramelising it,
0:16:11 > 0:16:13that is all we are doing.
0:16:13 > 0:16:15'If you don't have a blowtorch at home,
0:16:15 > 0:16:19'you can do this very carefully under a preheated grill.
0:16:19 > 0:16:20'Once the salad has been charred,
0:16:20 > 0:16:23'simply dress with a classic French vinaigrette.'
0:16:24 > 0:16:26This is great just on its own,
0:16:26 > 0:16:28you could put a little bit of feta cheese crumbled over the top,
0:16:28 > 0:16:31little bit of halloumi, something like that, you've got
0:16:31 > 0:16:33a wonderful little salad. However, don't forget...
0:16:33 > 0:16:36we have got these amazing tomato tarts in the oven.
0:16:36 > 0:16:38HE CHUCKLES GLEEFULLY
0:16:38 > 0:16:42Look at these! You see, the puff pastry has risen.
0:16:42 > 0:16:45None of the liquid from the tomatoes has seeped out.
0:16:45 > 0:16:49You can see all of that liquid has stayed in the tart itself.
0:16:49 > 0:16:53The pastry is cooked underneath, so it is exactly what we want.
0:16:53 > 0:16:56What I love about dishes like this is its simplicity.
0:16:56 > 0:16:58You've got all-butter puff pastry, little bit of cheese,
0:16:58 > 0:17:00fresh tomatoes out the garden.
0:17:00 > 0:17:05It is just full of flavour. It's like a cheese and tomato sandwich.
0:17:05 > 0:17:07Just a little bit better.
0:17:10 > 0:17:13These crisp and delicious tarts will definitely be
0:17:13 > 0:17:14the talk of the supper table.
0:17:16 > 0:17:18And you don't need to tell your guests
0:17:18 > 0:17:20how quick and easy they were to make.
0:17:23 > 0:17:27You may think we are pressed for time in this age of convenience food,
0:17:27 > 0:17:31but in bygone days, when everything was made from scratch,
0:17:31 > 0:17:33things took longer.
0:17:33 > 0:17:37Food historian Dr Annie Gray is in Bath, discovering how one
0:17:37 > 0:17:41Regency cook came up with his own unique time-saving device.
0:17:41 > 0:17:43What you can see in front of me is a thing called
0:17:43 > 0:17:45the "Magazine Of Taste".
0:17:45 > 0:17:48It was the brainchild of a man called William Kitchiner,
0:17:48 > 0:17:51who, in 1817, published a book called The Cook's Oracle,
0:17:51 > 0:17:54which was PHENOMENALLY popular.
0:17:54 > 0:17:58The book was a guide to cooking and household management,
0:17:58 > 0:18:01and in it, Kitchiner suggests that cooks could create a box
0:18:01 > 0:18:04filled with a range of exciting condiments.
0:18:04 > 0:18:06Kitchiner was a food obsessive,
0:18:06 > 0:18:09and the Magazine Of Taste was the ultimate cook's goody box.
0:18:09 > 0:18:13It was made up of all sorts of different flavours, essences,
0:18:13 > 0:18:15spice mixtures, herb mixtures,
0:18:15 > 0:18:17things that we would be familiar with
0:18:17 > 0:18:19and indeed use in our own kitchens today.
0:18:19 > 0:18:23But then there are other things. Essence of anchovies.
0:18:23 > 0:18:27Ragout powder. Essence of celery.
0:18:27 > 0:18:30To me, this sums up the whole idea of a short-cut supper,
0:18:30 > 0:18:32Regency-style.
0:18:33 > 0:18:35Using Kitchiner's original recipes,
0:18:35 > 0:18:39Annie has reconstructed this curious cookery aid.
0:18:39 > 0:18:43And today she is making the last two condiments needed to complete it.
0:18:43 > 0:18:46Pea powder and pudding catsup.
0:18:46 > 0:18:47This is a boozy pudding sauce,
0:18:47 > 0:18:52and a far cry from the savoury tomato ketchup we know today.
0:18:52 > 0:18:55I'm going to take a boring pea soup
0:18:55 > 0:18:58and I am going to zing it with my pea powder, and then I am going
0:18:58 > 0:19:02to make a plain rice pudding and see how much more lovely it becomes
0:19:02 > 0:19:04when I apply my pudding ketchup.
0:19:07 > 0:19:10To make the pea powder, Annie dries some fresh mint
0:19:10 > 0:19:12and sage leaves in the oven for an hour.
0:19:15 > 0:19:18She then pounds the dried herbs together and sieves them
0:19:18 > 0:19:20to create the pea powder mix.
0:19:21 > 0:19:25You may be wondering where the peas are in this peas' powder,
0:19:25 > 0:19:26but that is the point -
0:19:26 > 0:19:29it is designed to enhance pea products,
0:19:29 > 0:19:31it doesn't actually have any peas in it.
0:19:35 > 0:19:38It smells much stronger than I thought it would do.
0:19:38 > 0:19:41And now, to add my pea powder to my Magazine Of Taste.
0:19:45 > 0:19:50Annie has made a plain pea soup, to which she will add the powder.
0:19:50 > 0:19:52But first, what is it like without it?
0:19:55 > 0:19:58It tastes kind of boring. Flat, pea-like.
0:19:59 > 0:20:02Time to add my pea powder.
0:20:02 > 0:20:05This is going to add that all-important mint flavour that we
0:20:05 > 0:20:08associate so strongly with peas. But it has also got sage in,
0:20:08 > 0:20:13so this should make my soup taste a bit more complex.
0:20:15 > 0:20:19Wow. There's a really herby zing going on there.
0:20:19 > 0:20:22That is now absolutely delicious.
0:20:22 > 0:20:24Good old William Kitchiner.
0:20:29 > 0:20:32Next, using another one of Kitchiner's recipes,
0:20:32 > 0:20:35Annie is making a plain old rice pudding,
0:20:35 > 0:20:38which she hopes will be transformed by the pudding ketchup.
0:20:40 > 0:20:43Kitchiner was the founding member of a sort of supper club called
0:20:43 > 0:20:45The Committee Of Taste.
0:20:45 > 0:20:49The idea of the committee was dishes were there to be tasted,
0:20:49 > 0:20:51savoured, commented on.
0:20:51 > 0:20:53He specified that you had to be there by five
0:20:53 > 0:20:56or the doors would be locked and you would not be admitted.
0:20:56 > 0:20:59And you had to be out by 11 or you would be literally
0:20:59 > 0:21:01thrown on the street.
0:21:01 > 0:21:04The well-behaved committee would have eaten their rice pudding
0:21:04 > 0:21:06in a shortcrust pastry case.
0:21:06 > 0:21:10While it bakes, Annie can recreate Kitchiner's boozy ketchup
0:21:10 > 0:21:12to really bring her pudding to life.
0:21:17 > 0:21:20And here I have got some sherry, to which I am going to add brandy
0:21:20 > 0:21:22and then various spices.
0:21:24 > 0:21:30That needs to steep for two weeks, so here is one I made earlier.
0:21:31 > 0:21:36Annie strains the mixture and adds some orange liqueur.
0:21:36 > 0:21:39The pudding ketchup is ready.
0:21:39 > 0:21:41For my actual sauce, I'm going
0:21:41 > 0:21:43to add some of this to melted butter,
0:21:43 > 0:21:45and then a tiny bit of flour
0:21:45 > 0:21:47to thicken it, and then my boozy pudding ketchup.
0:21:47 > 0:21:49Smells just like Christmas.
0:21:51 > 0:21:54This has got it, it's got it in spades!
0:21:54 > 0:21:56There's only one thing left to do.
0:22:01 > 0:22:02Excellent.
0:22:02 > 0:22:07Now...Kitchiner's Magazine Of Taste is complete,
0:22:07 > 0:22:10for the first time, I suspect, in over 100 years.
0:22:15 > 0:22:17This is the bit I have been waiting for.
0:22:19 > 0:22:24Wow! Very boozy, very buttery.
0:22:24 > 0:22:27It's a completely different pudding now that it's got
0:22:27 > 0:22:29my pudding ketchup on.
0:22:29 > 0:22:33These dishes were plain and simple, but I think
0:22:33 > 0:22:35for true short-cut suppers,
0:22:35 > 0:22:38every single kitchen needs one of these - a Magazine Of Taste.
0:22:38 > 0:22:41It may well be 200 years old,
0:22:41 > 0:22:46but this...this will make your suppers truly zing.
0:22:50 > 0:22:54Those Georgians may have had their own kitchen short cuts, but there's
0:22:54 > 0:22:59a whole cuisine designed to deliver fast food you can cook at home.
0:22:59 > 0:23:02In no time at all you can knock up a sumptuous
0:23:02 > 0:23:04Asian banquet like this one.
0:23:04 > 0:23:07Now, the instant reaction for a speedy supper is
0:23:07 > 0:23:08to grab a takeout menu.
0:23:08 > 0:23:11But once you learn a particular type of style of cooking,
0:23:11 > 0:23:14particularly Chinese, you will realise how quick it can be.
0:23:14 > 0:23:17The first thing I'm going to do is marinate our chicken.
0:23:17 > 0:23:19The most important thing with this is we use chicken breasts.
0:23:19 > 0:23:21You can use thighs, but you want stuff
0:23:21 > 0:23:23that can cook very, very quickly.
0:23:23 > 0:23:27So to marinate this, first of all, you can grab your soy sauce.
0:23:27 > 0:23:30You just want a little bit in the bowl really. And then cornflour.
0:23:30 > 0:23:32Cornflour is really important for this,
0:23:32 > 0:23:34because it is going to thicken up the sauce.
0:23:34 > 0:23:38What we do is mix the cornflour together with the soy, like that.
0:23:38 > 0:23:42And then what I like to do is add a touch of honey to this.
0:23:42 > 0:23:46Only a little bit. Mix all that together to create a nice paste.
0:23:46 > 0:23:51And all we do is quickly marinate our chicken, with this over the top.
0:23:51 > 0:23:56While the meat marinates, chop some chillies, spring onions,
0:23:56 > 0:23:59garlic and ginger.
0:23:59 > 0:24:02The key to this is preparing everything in advance.
0:24:02 > 0:24:05The cooking bit is actually really simple.
0:24:05 > 0:24:06Zest and juice two lemons,
0:24:06 > 0:24:10and combine with a small amount of chicken stock.
0:24:10 > 0:24:13After you have added a drizzle of sherry to the chicken,
0:24:13 > 0:24:15the stir-fry is ready to go.
0:24:15 > 0:24:18So heat up the wok and add some groundnut oil.
0:24:18 > 0:24:22Now we can start cooking. Straight into the wok.
0:24:26 > 0:24:27Keep the pan nice and hot.
0:24:27 > 0:24:30Now, we're not going to colour the chicken too much,
0:24:30 > 0:24:32because it's going to discolour the sauce.
0:24:32 > 0:24:35So now we can add our chilli, our garlic,
0:24:35 > 0:24:38our ginger and really start that cooking...
0:24:38 > 0:24:40with this lemon and stock.
0:24:40 > 0:24:42And simmer it.
0:24:42 > 0:24:46And as it simmers, that cornflour starts to thicken up this sauce.
0:24:46 > 0:24:50What we need to do now is, as soon as this comes to the boil, we turn
0:24:50 > 0:24:55the heat down and leave this to gently simmer for about 45 minutes.
0:24:55 > 0:24:56While we prepare our squid.
0:24:56 > 0:25:00'To do this, chop more ginger, chilli and garlic,
0:25:00 > 0:25:02'but this time, add some of these.'
0:25:02 > 0:25:05These are fermented black beans.
0:25:05 > 0:25:07All you have got to do is soak them, really.
0:25:07 > 0:25:10And these puff up the minute you put them in water.
0:25:10 > 0:25:12These are going to taste amazing with the squid.
0:25:12 > 0:25:14Like the chicken,
0:25:14 > 0:25:17you need to make sure you've got everything prepared in advance.
0:25:17 > 0:25:23So, with our squid, make sure it is in small pieces, so you chop this up.
0:25:23 > 0:25:27And also with the skirt, as we call it, we can chop that up, as well.
0:25:27 > 0:25:29This is the fin part to the squid.
0:25:29 > 0:25:32I don't know why I was acting to be a squid, then!
0:25:32 > 0:25:34But you can imagine a squid like a tube,
0:25:34 > 0:25:36and off the tube is the skirt,
0:25:36 > 0:25:38classed as wings off the side of the squid.
0:25:38 > 0:25:42And then, you've got the tentacles underneath.
0:25:42 > 0:25:43I'm going to use it all, really,
0:25:43 > 0:25:46because there is so much flavour in here.
0:25:46 > 0:25:51Marinate the whole lot in a mixture of mirin, rice wine, dark soy sauce
0:25:51 > 0:25:55and sesame oil, then fry the chilli, ginger and garlic in groundnut oil.
0:25:55 > 0:25:58You just want to soften the garlic and ginger.
0:25:58 > 0:26:00Not too hot, because you don't want to burn the garlic.
0:26:00 > 0:26:03The garlic particularly goes bitter when it is burnt.
0:26:03 > 0:26:07We can then add our squid, so everything happens quite quickly.
0:26:09 > 0:26:12Same time now, we can then add our beans.
0:26:14 > 0:26:17We're nearly there now. Bit of chicken stock.
0:26:17 > 0:26:20It's the addition of liquid or chicken stock,
0:26:20 > 0:26:24or a touch of water, which brings these beans back to life.
0:26:24 > 0:26:27Finally, for a little bit of seasoning in there, some sherry.
0:26:27 > 0:26:29You can use a little bit of Shaoxing wine.
0:26:29 > 0:26:32And then, finally, some spring onion and coriander.
0:26:34 > 0:26:38Mix this lot together. It's that quick.
0:26:38 > 0:26:41It's so simple, probably a minute, two minutes in the pan,
0:26:41 > 0:26:44this is what makes this so special, this type of cooking.
0:26:44 > 0:26:47You prepare it in advance, have all the ingredients to hand,
0:26:47 > 0:26:49and that's it, it's done.
0:26:49 > 0:26:54I'll pop it straight onto the plate, like that. Our chicken is also ready.
0:26:54 > 0:26:57What I'm going to do now is add spring onions to this,
0:26:57 > 0:27:00and you can see the difference between the lemon chicken
0:27:00 > 0:27:04I've made and that bright yellow glow-in-the-dark stuff that you often
0:27:04 > 0:27:06get from your takeouts.
0:27:06 > 0:27:08But it certainly doesn't look like this,
0:27:08 > 0:27:10and it certainly doesn't taste like this.
0:27:10 > 0:27:12'You can serve these dishes with noodles,
0:27:12 > 0:27:14'but I prefer a classic stir-fried rice.'
0:27:17 > 0:27:20And there you have one of my favourite Chinese takeaways
0:27:20 > 0:27:22that you have made at home.
0:27:22 > 0:27:24And of course, the best bit...
0:27:24 > 0:27:26Mm-mm-mmm!
0:27:26 > 0:27:29The taste is just off the scale.
0:27:29 > 0:27:31Trust me, when you master the art of Chinese cooking,
0:27:31 > 0:27:34you will never go back to that takeaway menu again.
0:27:34 > 0:27:37This is kind of the perfect meal when you come in from work,
0:27:37 > 0:27:39you're wondering what to cook, you can mix and match it,
0:27:39 > 0:27:42if you have the ingredients together,
0:27:42 > 0:27:44you can create so many different dishes with it.
0:27:44 > 0:27:48From the squid with black bean to the lemon chicken, and it's so quick.
0:27:48 > 0:27:51All three dishes in, let's face it, less than 20 minutes.
0:27:52 > 0:27:57What's more, there's absolutely no compromise on quality.
0:27:57 > 0:28:00This is a banquet that really is fit for a king.
0:28:03 > 0:28:06Cooking authentic Asian dishes has never been easier,
0:28:06 > 0:28:11thanks to the abundance of Far Eastern flavours now on offer.
0:28:11 > 0:28:15Cheryl Tiu was born to Chinese parents living in the Philippines,
0:28:15 > 0:28:18but is now settled with her family in London.
0:28:19 > 0:28:22The recipes she creates are a big hit with her own kids.
0:28:22 > 0:28:27But her interest in food was inspired by her own childhood memories.
0:28:27 > 0:28:30Both my great grandparents were from China.
0:28:30 > 0:28:33My mother had five other brothers and sisters, so lots
0:28:33 > 0:28:38of relatives, lots of cousins, and it was a very loud Chinese family.
0:28:38 > 0:28:43Every weekend, we would all gather at my grandfather's house to have
0:28:43 > 0:28:45huge family dinners.
0:28:45 > 0:28:47A lot of different flavours,
0:28:47 > 0:28:51a lot of different smells that we would all enjoy, and it was fun.
0:28:51 > 0:28:53SHE LAUGHS
0:28:55 > 0:28:58Cheryl has recently turned her lifelong passion
0:28:58 > 0:29:00for food and flavours into a small business,
0:29:00 > 0:29:03making a range of Asian-style condiments.
0:29:05 > 0:29:07I love to cook and I have always loved to feed people.
0:29:07 > 0:29:12My friends, my family, I love always making different sauces.
0:29:12 > 0:29:13Even when I go to other people's homes,
0:29:13 > 0:29:16I like to cook in their kitchens.
0:29:16 > 0:29:20And one evening a friend mentioned, "This is a great sauce,
0:29:20 > 0:29:24"you should think about making it and selling it."
0:29:24 > 0:29:26And that's how it all started.
0:29:29 > 0:29:35Based on traditional Asian recipes, Cheryl makes two distinct sauces -
0:29:35 > 0:29:39a zingy lemon tang and a spicy sesame soy flavour.
0:29:39 > 0:29:43They can be used for marinating meat, in stir-fries or as salad dressings.
0:29:45 > 0:29:49What I think makes a great Asian sauce is the balance of sweet,
0:29:49 > 0:29:52sour, salty and spicy.
0:29:52 > 0:29:55I'm going to start with vinegar for the sour bit.
0:29:55 > 0:29:58I add soy sauce for extra saltiness.
0:29:58 > 0:30:01Sesame oil gives the sauce a roasted, nutty flavour.
0:30:01 > 0:30:09And the chillies for spice, and the garlic for extra punch.
0:30:09 > 0:30:13Today, Cheryl is using one of her sauces on a piece of brisket,
0:30:13 > 0:30:17for a family meal in celebration of Sabbath - a little later.
0:30:17 > 0:30:21I'm going to put the spices and herbs together, and dry-rub it,
0:30:21 > 0:30:24and then we're going to sear it in a really hot pan.
0:30:27 > 0:30:30I am going to add soy sesame sauce all over the brisket.
0:30:32 > 0:30:33It's a really versatile sauce.
0:30:33 > 0:30:37It takes away the fishiness in fish, it adds flavour to meats,
0:30:37 > 0:30:42zing to salads, and just a great deal of flavour.
0:30:42 > 0:30:44It is a really easy dish to make.
0:30:44 > 0:30:46It's just the time that it's in the oven
0:30:46 > 0:30:48that takes longer, but you could be doing something else
0:30:48 > 0:30:50while it is in the oven.
0:30:51 > 0:30:54Like taking a trip to the local farmers' market.
0:30:54 > 0:30:57Here, Cheryl is trying to introduce her condiments to
0:30:57 > 0:30:58more people in her neighbourhood.
0:31:00 > 0:31:03Would you like to try some of my home-made sauces?
0:31:03 > 0:31:05OK.
0:31:05 > 0:31:07That sauce is wonderful for marinating meat.
0:31:07 > 0:31:09Fish or chicken, pouring over salads.
0:31:09 > 0:31:12I love putting it on scrambled eggs.
0:31:12 > 0:31:14- It's really good.- Is it really good? - A little spicy,
0:31:14 > 0:31:16but it is really good.
0:31:16 > 0:31:18The other sauce is ginger miso, it's not spicy at all,
0:31:18 > 0:31:23it's just lemony and gingery, great for salad, seafood, chicken or pork.
0:31:23 > 0:31:26- What do you think? - I like it.- Oh, fantastic.
0:31:26 > 0:31:28Absolutely delicious.
0:31:28 > 0:31:30I bought it because it is lovely on the chicken, and I cook
0:31:30 > 0:31:34lots of chicken for my son, and he likes things doused in sauces.
0:31:34 > 0:31:36Very nice, very nutty and spicy.
0:31:36 > 0:31:39I thought they were super-fresh, and I thought it was really great that
0:31:39 > 0:31:42you could pick out the individual elements, like the ginger,
0:31:42 > 0:31:45the miso, it was really, really good.
0:31:45 > 0:31:48So, have Cheryl's punchy sauces been a hit?
0:31:48 > 0:31:50I have nearly sold out of all of my bottles.
0:31:50 > 0:31:53I really didn't think that people would buy, I was just coming
0:31:53 > 0:31:56here for people to taste my sauce, and it's done so well.
0:31:56 > 0:31:58I'm amazed, I am really pleased.
0:32:02 > 0:32:05Back home, the preparations for Sabbath are under way.
0:32:05 > 0:32:09HE PRAYS IN HEBREW
0:32:09 > 0:32:12Amen.
0:32:12 > 0:32:14And after a lengthy spell in the oven,
0:32:14 > 0:32:17it's time for that Asian-infused brisket to be served.
0:32:17 > 0:32:19- Brisket!- Wow.
0:32:21 > 0:32:24'I am always looking for flavours that I have grown up with,
0:32:24 > 0:32:28'a little bit of home that I can bring to my home, here in London.'
0:32:28 > 0:32:30Dig in!
0:32:30 > 0:32:33'I love sharing with my friends and my family,
0:32:33 > 0:32:34'it is a rediscovery for me.'
0:32:36 > 0:32:37It's good.
0:32:38 > 0:32:42'I think the Philippines is definitely home in my heart,
0:32:42 > 0:32:45'but this is also home, because this is where I MADE my home,
0:32:45 > 0:32:48'so I have two homes, and that is OK.'
0:32:50 > 0:32:52- Shabbat shalom. - ALL:- Shabbat shalom.
0:32:55 > 0:32:59Chinese cooking is fast, but I like to rustle up
0:32:59 > 0:33:02quick Italian suppers, too, especially anything involving pasta.
0:33:02 > 0:33:05Today, I'm getting some help from a legendary chef
0:33:05 > 0:33:08and world-record-holding ravioli maker.
0:33:08 > 0:33:09LILTING: Gennaro!
0:33:09 > 0:33:11Hello, big boy.
0:33:11 > 0:33:14'Gennaro Contaldo has agreed to share some of his pasta tips.'
0:33:14 > 0:33:16Nice to see you. But you live ever so far,
0:33:16 > 0:33:19if I tell you I have been walking all the way from London,
0:33:19 > 0:33:21- you believe me. - You've walked all the way?
0:33:21 > 0:33:23Yeah. Do you know what? I am starving.
0:33:23 > 0:33:26'But first, he wants a few ingredients from my garden.'
0:33:26 > 0:33:30We've got some herbs, some beans, all these are mulberry trees.
0:33:30 > 0:33:33- Can I just taste some? Look, I can't resist.- Yes, they're nice.
0:33:33 > 0:33:35Look at this one. Ah! A wasp!
0:33:35 > 0:33:36JAMES GIGGLES
0:33:36 > 0:33:39- What are you after?- Some marjoram. - Marjoram we've got here.
0:33:39 > 0:33:41Let me just get this tender one.
0:33:41 > 0:33:44- OK. Basil, shall we get some basil? - Yeah, basil.
0:33:44 > 0:33:46You've got it in pesto, yeah.
0:33:46 > 0:33:48- I need mints, mints, mints. - Mint is over there.
0:33:51 > 0:33:56We are turning these gardens spoils into a very special type of ravioli.
0:33:56 > 0:33:59It's our ricotta and chive stuffed cappellacci
0:33:59 > 0:34:02with pea, bean and wild herb pesto.
0:34:02 > 0:34:04Right, so what we are going to do
0:34:04 > 0:34:06as I make this pasta, always 00 flour.
0:34:06 > 0:34:09Always 00 flour. Double zero, double fun.
0:34:09 > 0:34:13And so simple, because to make pasta you need about
0:34:13 > 0:34:15100g of 00 flour.
0:34:15 > 0:34:21- I'll guess this is 100 here. - Guess 100.- Yeah. You need one egg.
0:34:21 > 0:34:25My village, in my hometown Minori. You've been in Minori.
0:34:25 > 0:34:26I have been in Minori.
0:34:26 > 0:34:29It's like Whitby. Have you ever been to Whitby?
0:34:29 > 0:34:31Of course I've been in Whitby.
0:34:31 > 0:34:35- It's part of your world.- It's like Whitby, you've got that coastline.
0:34:35 > 0:34:38- It is, indeed.- It's just like Whitby, without the weather.
0:34:39 > 0:34:43Minori is beautiful, I cooked for your family when I was out there.
0:34:43 > 0:34:46Yes, you did, so good. Look at that, once it is done, that is fantastic.
0:34:46 > 0:34:49You grab it... Look, test it, have a look.
0:34:49 > 0:34:51Now you need to knead.
0:34:51 > 0:34:53Isn't it supposed to feel like your cheek, I got told?
0:34:53 > 0:34:55So, like that...
0:34:55 > 0:34:57You're supposed to pull it, aren't you?
0:34:57 > 0:35:00Was that something that I was...? No, I wasn't told that.
0:35:00 > 0:35:02Anyway. HE LAUGHS
0:35:02 > 0:35:05- I just thought you had. - So...- Yeah.
0:35:05 > 0:35:06You knead it.
0:35:06 > 0:35:09So you must remember your, your family making it like this,
0:35:09 > 0:35:13- exactly the same. - My father and my mother, as well.
0:35:13 > 0:35:16My father was...a master chef. He was not a chef.
0:35:16 > 0:35:19But making pasta, he loved to make pasta.
0:35:19 > 0:35:22But there was one trouble and my mother had to finish it off.
0:35:22 > 0:35:24Right, OK.
0:35:24 > 0:35:28Because he always insisted that you have to buy the grain itself
0:35:28 > 0:35:31- and they have to mill itself. - Oh, really?
0:35:31 > 0:35:33Yeah. But actually it was not very good.
0:35:33 > 0:35:35He made it. Because it was not super fine.
0:35:35 > 0:35:37- Yeah.- It was super thick.
0:35:37 > 0:35:42My father, he couldn't really make pasta. My mum used to make it.
0:35:42 > 0:35:45When you've kneaded the pasta, wrap it in clingfilm
0:35:45 > 0:35:47and pop it in the fridge for half an hour,
0:35:47 > 0:35:52giving you enough time to pod your peas and wash up.
0:35:52 > 0:35:56Aargh! This water is hot. Aargh!
0:35:56 > 0:35:59- What, do you make the tea out of that?- Eh?
0:35:59 > 0:36:01HE LAUGHS
0:36:02 > 0:36:05After 30 minutes, take the pasta dough out of the fridge,
0:36:05 > 0:36:09and then we need to make the filling for the ravioli.
0:36:09 > 0:36:11So, we've got buffalo ricotta here.
0:36:11 > 0:36:13Buffalo ricotta. Oh, look at that.
0:36:13 > 0:36:15Now, tell us about this, then. What is this?
0:36:15 > 0:36:18Well, this one is... come from Campagna,
0:36:18 > 0:36:24it come near where I come from in Minori and it's pure, pure buffalo.
0:36:24 > 0:36:27So, you mash this one all up. So, so easy.
0:36:27 > 0:36:31What I want you to do now, I want you to chop some chives.
0:36:31 > 0:36:34You're in the record books - The Guinness Book Of Records -
0:36:34 > 0:36:37aren't you, for the world's fastest ravioli maker, is that right?
0:36:37 > 0:36:40- Ravioli. Yeah.- You know I'm in the record books, as well?
0:36:40 > 0:36:43- For what?- The world's fastest carrot peeler and chopper.
0:36:48 > 0:36:51- This is how fast you can cut it? - Yeah. I've got older since then.
0:36:53 > 0:36:58We put about three, four spoons of chives inside, which is so good.
0:36:58 > 0:36:59You've got some different herbs here.
0:36:59 > 0:37:01- Yeah, of course. - You've raided my garden.
0:37:01 > 0:37:04- What are you going to use, a bit of mint?- A bit of mint.
0:37:04 > 0:37:06Not too much mint because it's quite strong.
0:37:06 > 0:37:08- A bit of marjoram? - And oregano.
0:37:08 > 0:37:13It combines so well with chives, the ricotta and Parmesan,
0:37:13 > 0:37:15so cut up very fine. You're good.
0:37:15 > 0:37:19Now you've become the fastest mint and marjoram and oregano cutter.
0:37:19 > 0:37:20You do well.
0:37:22 > 0:37:23Mix the herbs into the ricotta,
0:37:23 > 0:37:27along with a good grating of Parmesan and a pinch of salt.
0:37:29 > 0:37:33For the pesto, tear up some basil, marjoram and mint.
0:37:33 > 0:37:36Add some chopped garlic and then mash everything together in a pestle
0:37:36 > 0:37:41and mortar with some salt, grated Parmesan and a glug of olive oil.
0:37:42 > 0:37:44I've got the pasta here.
0:37:44 > 0:37:47Look, you can see it's relaxed a little bit,
0:37:47 > 0:37:49and without the flour I start to roll it.
0:37:49 > 0:37:51So the key to this is not to have too much flour.
0:37:51 > 0:37:54No. Because if you put too much flour you dry it up a little bit.
0:37:54 > 0:37:57This is also bring memory back because my poor mother,
0:37:57 > 0:38:00- once a week she used to make fresh pasta.- OK.
0:38:00 > 0:38:05She didn't need to because actually pasta was not expensive
0:38:05 > 0:38:06and there was very good pasta there.
0:38:06 > 0:38:10Why she was making it? Because she was so used to it.
0:38:10 > 0:38:12Her mother, her grandma used to make pasta.
0:38:12 > 0:38:16Do you now what it...? Do you know what it is? Love.
0:38:16 > 0:38:18This is supposed to be a speedy supper, so...
0:38:18 > 0:38:21Oh, it is a speedy supper. Look, let's roll the pasta out.
0:38:24 > 0:38:28Let's roll out the pasta, it's so good. Here it goes.
0:38:28 > 0:38:29There it goes again.
0:38:29 > 0:38:32And now, at this stage, you need a little touch of flour,
0:38:32 > 0:38:34just dry underneath.
0:38:34 > 0:38:38Roll it out one way or the other just a little bit. Start to roll it.
0:38:40 > 0:38:41Look at that.
0:38:42 > 0:38:45You need to keep rolling it until your pasta is thin enough.
0:38:45 > 0:38:49To test it, blow it from the side and it should lift off the surface.
0:38:49 > 0:38:52Right, look what I've got inside here.
0:38:52 > 0:38:56# Ta-ta-tan-ta! # It's to make everything for pasta.
0:38:56 > 0:38:58Oh, it's like an Italian toolkit for a car.
0:38:58 > 0:39:00This is the way they make a Ferrari.
0:39:03 > 0:39:04Look all these gadget.
0:39:04 > 0:39:06So what is this, all your old school...?
0:39:06 > 0:39:08Well, I could...yeah. This is...look at that.
0:39:08 > 0:39:11- OK. - This make all different shape.
0:39:11 > 0:39:13With this one, you make perfect pasta. Look.
0:39:16 > 0:39:19Oh, my goodness me. Why I'm so good.
0:39:20 > 0:39:23- OK, you've got it?- Yeah.
0:39:23 > 0:39:25Again. Come on!
0:39:28 > 0:39:31I can't believe I make this pasta, it's so good.
0:39:34 > 0:39:37Now pop your peas and beans on to simmer, brush your ravioli
0:39:37 > 0:39:40with water and place a small bowl of ricotta into the middle.
0:39:42 > 0:39:45Then fold it into a traditional cappellacci.
0:39:45 > 0:39:46Just a little ball.
0:39:46 > 0:39:50You put them on the middle and you roll it.
0:39:50 > 0:39:52- OK? You've got it?- Yeah.
0:39:52 > 0:39:56Then you press here on the middle, you roll it. OK?
0:39:56 > 0:40:00You pull in one side, pull in the other side, and look at this.
0:40:02 > 0:40:04- Hey! - Can you do that? No, you can't.
0:40:06 > 0:40:07OK, go on.
0:40:11 > 0:40:15- No!- What?- No! No!- What?- No. Look...
0:40:15 > 0:40:17- This way?- No. OK.- This way.
0:40:17 > 0:40:19OK, you've done... No, you've done it. OK. Press it.
0:40:19 > 0:40:22- Close on top, roll this one. - It's like ironing a shirt.
0:40:22 > 0:40:24- If you do it really badly, then... - OK. Press it...
0:40:24 > 0:40:27- ..you never have to do it again. - Don't worry if a little bit...
0:40:27 > 0:40:29- I'm pressing there. - No, here. Let's see?
0:40:29 > 0:40:32Roll it. Turn it. Pull it.
0:40:32 > 0:40:33Close it. There it goes.
0:40:34 > 0:40:37- Hallelujah, you've done it. - Right. We're there.
0:40:37 > 0:40:39- Do you want me to put this in the pan?- Yeah, yes.
0:40:39 > 0:40:43- So how long do you cook these for? - No, not very long.
0:40:43 > 0:40:45Around three minutes should do it.
0:40:45 > 0:40:48While you're waiting, mix together the herbs, the hot peas
0:40:48 > 0:40:51and a good glug of olive oil.
0:40:51 > 0:40:53Before adding your perfectly cooked pasta,
0:40:53 > 0:40:55with a little of the water from the pan.
0:40:57 > 0:41:05James, if you was a woman of the age of 55, 60, I would marry you.
0:41:05 > 0:41:09Unfortunately, you're not a woman, you're not 55, so I can't marry you.
0:41:09 > 0:41:12- Lucky me(!)- Yeah. Add more Parmesan.
0:41:15 > 0:41:17- Come on, let's do it. - Go on, then, dive in.
0:41:21 > 0:41:22Mmm! Mmm-mmm-mmm!
0:41:23 > 0:41:25That ricotta is delicious.
0:41:25 > 0:41:28The combination of the paste, the beans
0:41:28 > 0:41:31and the broad beans with the mint is incredible.
0:41:31 > 0:41:35What I love about Italian food, it is simple. Great flavours.
0:41:35 > 0:41:38I mean, it is quick, even if you decide to make your own pasta,
0:41:38 > 0:41:40- it is quick.- Hallelujah.
0:41:40 > 0:41:42- Now, all the time you've been here... - Tell me.
0:41:42 > 0:41:43How many times you've been to this place,
0:41:43 > 0:41:46- you've always wanted to drive a car. - Do you know what...?
0:41:46 > 0:41:48- So, I'm going to let you drive one of my cars.- Can you?
0:41:48 > 0:41:51Do you know what? You always wanted this one.
0:41:51 > 0:41:53- I'll do you a swap. I'll do you a swap.- You do...
0:41:53 > 0:41:57- I'll take this and I'll let you borrow...let you drive one of my cars.- That's good.
0:41:57 > 0:41:59I want a car, drive a car. I want the big one.
0:41:59 > 0:42:00The big one, not the small one.
0:42:00 > 0:42:03And there you have it, a super-speedy Italian supper,
0:42:03 > 0:42:06and super cheap, too.
0:42:06 > 0:42:09As long as Gennaro doesn't lose his no-claims bonus.
0:42:16 > 0:42:18You wanted to drive one of my cars?
0:42:19 > 0:42:22- Off you go. - I want to drive the Ferrari.
0:42:22 > 0:42:24Come here. Look, you'll look good on it. Here. Sit on it.
0:42:24 > 0:42:28- But I want to drive a sports car. - Get on it.
0:42:28 > 0:42:31Listen, it goes about as quick as you need it to go. All right?
0:42:31 > 0:42:33Come on, gadget!
0:42:35 > 0:42:36Move away!
0:42:36 > 0:42:39Precisely the reason why he doesn't drive my cars.
0:42:41 > 0:42:44These speedy suppers prove that fast food can be great food.
0:42:46 > 0:42:50Now, if only I could teach Gennaro how to cut a corner.
0:42:52 > 0:42:56Move away! Out the way!
0:43:00 > 0:43:05You can find all the recipes for the series at bbc.co.uk/food.
0:43:07 > 0:43:11Get away! Move away! I'm here!